Sean Feeney is best known for his role as co-owner of Brooklyn hotspots Lilia and Misi, with chef Missy Robbins. At his brand-new pizza parlor Fini classic New York cheese slices and pies ($4.75 and $29, respectively) have lines out the door. Crisp-to-the-bite, paper-thin crust is covered with a tie-dye mix of rich red San Marzano tomato sauce and creamy mozzarella. For dessert, ethereal lemon Italian ice and a riff on the Orange Julius. Pro tip: There are off-menu, vodka-spiked cocktails.

The beauty and differentiating factor of Ace’s Detroit-style pies ($23-$28) lies in chef Matthew Etchemendy’s ethereally light crusts, about 3/4-inch thick and so aerated that it’s easy to polish off three or more slices. In addition to classic combinations with housemade mozzarella, unconventional options include Buffalo chicken or meatballs in vodka sauce. There’s also a fantastic, slightly thinner-crusted, chewy Grandma pie ($26). And excellent hot wings.

From Frank Prisinzano (Lil’ Frankie’s, Supper) comes a new 1,000-sq-ft pizzeria in Greenwich Village. The chef says that while his pies are Neapolitan-style, he preps his dough using a 20-year-old starter and a slightly lower hydration level to achieve a crunchier crust. The beautiful, leopard-spotted pies ($22-$27) are fired at ~900F in a massive, lipstick red, wood-fueled Pavesi hearth and ready in 90 seconds. The simple, traditional toppings include prosciutto di Parma and spicy salame.

Emmett Burke’s year-old spot in Manhattan’s West Village offers Chicago-style tavern pizza—round, thinly crusted, and adorned to the edge with various toppings, before being cut into squares—a Midwestern bar staple rare in NYC. Chef Alan Vidal offer pies with such names as Hot Papi ($28), which is layered with mozzarella, tomato sauce, pepperoni, jalapeño, red onion, and paprika ranch dressing. A noteworthy wine list for pairing includes vintage Champagne and $1,000 bottles of Burgundy.

Next door to Chelsea's two-Michelin star Al Coro is Mel’s, a buzzy pizzeria with a long bar and comfy booths, carved out of the former Del Posto space. Chef Melissa Rodriguez offers seasonal, Neapolitan-influenced pies cooked in an oven fueled by a combination of ash, oak, and beech woods. Her naturally leavened dough is enhanced with such choices as potato, leek, cured egg yolk, and fontina ($24), and shrimp scampi with cherry peppers ($28)—and sauces like fonduta for drizzling and dipping.

Chef Forgione (Marc Forgione Restaurant, Peasant) has teamed up with wine experts Dustin Wilson and Sabato Sagaria. In the wood-paneled space decked with rustic wood tables, the specialty is pinsa pizzas: roughly shaped, oblong pies with a thick, yet crisp, crust. Pizza toppings include peak Union Square Greenmarket produce such as cherry tomato with DiPaolo burrata, as well as prosciutto with figs and walnut pesto and trend of the moment: clams.

Williamsburg's exceptional Ace's moves to feed hungry Midtown crowds, replacing Harry’s Pizza Parlor at the skating rink level of Rockefeller Center. At the takeaway counter you'll find the same airy, Detroit-style pies ($23-$28) made with housemade mozzarella, unconventional toppings (Buffalo chicken, meatballs in vodka sauce) as well as sandwiches, cheesy bread, and salads.